5 egg yolks whisked over hot water bath until they turn pale yellow. MAKE SURE BOTTOM OF STAINLESS STEEL BOWL DOES NOT TOUCH THE WATER and that you don’t scramble the eggs. Add 10 oz of clarified butter WHISKING BRISKLY until all the butter is incorporated. If the sauce gets too thick, thin it with a little hot water. Add juice of ½ lemon and 3 real good shakes of Tabasco sauce. Add a pinch or two of kosher salt. Keep warm. I like my Hollandaise sauce kind of "lemony" for this recipe.

Method:

Heat large skillet or griddle until hot. Place potato radish and Swiss chard in pan. Saute until Swiss chard is wilted. Season with thyme and basil salt and pepper. Add beets and heat through. Meanwhile cook eggs to your desire liking. Divide hash between 4 plates. Top with eggs and 3 oz Hollandaise sauce each. Serve.

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